Technologies To Recover Polyphenols From Agrofood By Products And Wastes

Technologies to Recover Polyphenols from AgroFood By-products and Wastes: Applications in Different Fields covers the most used technologies to extract and recover polyphenols from all kinds of by-products and wastes generated by the food industry, restaurant and agricultural sectors. Polyphenols are characterized by different AgroFood by-products and waste sources, hence this book explores the practical applications of these polyphenols in the development of functional foods and pharmaceutical and cosmetic products. Containing definitions, case studies, applications, literature reviews, and coverage of recent developments, this book will be a welcomed resource for food scientists, including those working in sustainability, agriculture and engineering. Promotes a circular economy by discussing the valorization of these compounds Features case studies that enable the reader to understand the potential of several polyphenols and the possibilities regarding their incorporation into several matrixes Presents tools for the development of new lines of research or in support of ongoing investigations with solutions for existing challenges

The re-use of industrial food residues is essential in the general framework of rational waste handling and recycling, which aims at the minimizing environmental impact of food production and producing functional food ingredients. Agri-food processing waste has long been considered a valuable biomass with a significant polyphenol load and profile. Polyphenols, aside from being powerful antioxidants that confer inherent stability to a variety of foods, may possess versatile bioactivities including anti-inflammatory and chemopreventive properties. The valorization of agri-food waste as a prominent source of polyphenols stems from the enormous amount of food-related material discharged worldwide and the emerging eco-friendly technologies that allow high recovery, recycling, and sustainable use of these materials. This book addresses the concept of recovering natural polyphenolic antioxidants from waste biomass generated by agri-food and related industrial processes and presents state-of-the-art applications with prospect in the food, cosmetic, and pharmaceutical industries.

The growing concern for human wellbeing has generated an increase in the demand for polyphenols, secondary plant metabolites that exhibit different bioactive properties. This increasing demand is mainly due to the current applications in the food industry where polyphenols are considered essential for human health and nutrition. Advances in Technologies for Producing Food-relevant Polyphenols provides researchers, scientists, engineers, and professionals involved in the food industry with the latest methodologies and equipment useful to extract, isolate, purify, and analyze polyphenols from different available sources, such as herbs, flora, vegetables, fruits, and agro-industrial wastes. Technologies currently used to add polyphenols to diverse food matrices are also included. This book serves a reference to design and scale-up processes to obtain polyphenols from different plant sources and to produce polyphenol-rich foods with bioactive properties (e.g. antioxidant, antibacterial, antiviral, anticancer properties) of interest for human health and wellbeing.

SCIENCE AND ENGINEERING OF POLYPHENOLS A groundbreaking synthesis of rich and varied polyphenol research Polyphenols are a class of compounds, found naturally in fruits and vegetables, whose flexibility and ubiquity give them a vast range of applications in pharmaceutical, environmental, and biological research and development. They play a role in diagnosing and preventing diseases from diabetes to Parkinson’s to Alzheimer’s and have been integral in food preservation. The field of polyphenols research has the potential to touch virtually every area of organic production. Science and Engineering of Polyphenols provides a current and comprehensive overview of this field of research and its latest developments. Long overdue as a ‘state of the field’ synthesis for an area of study that has seen rapid development in recent years, this book promises to be a milestone. Science and Engineering of Polyphenols readers will also find: Treatment of both natural and synthetic polyphenols Detailed discussion of topics including synthesis and characterization of polyphenols, electronic and molecular structure of polyphenols, and many more Supplementary material including websites of interest and updates on the latest research and development Science and Engineering of Polyphenols is ideal for scholars, industrialists, and policymakers in any of the myriad areas of academia and industry touched by polyphenol research.

Polyphenols: Properties, Recovery, and Applications covers polyphenol properties, health effects and new trends in recovery procedures and applications. Beginning with coverage of the metabolism and health effects of polyphenols, the book then addresses recovery, analysis, processing issues and industrial applications. The book not only connects the properties and health effects of polyphenols with recovery, processing and encapsulation issues, but also explores industrial applications that are affected by these aspects, including both current applications and those under development. Covers the properties and health effects of polyphenols, along with trends in recovery procedures and applications Addresses recovery, analysis and processing issues Concludes with coverage of the industrial applications of polyphenols

Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century. Features: Gives detailed guidance and presents case-studies about valorization of food wastes and by-products Shows the main conventional and innovative extraction techniques for food waste and by-products valorization Provides an estimated idea regarding the recovery of high-added value compounds Discusses the recovery of high-added value compounds Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies Presents emerging technologies for the valorization of agri-food wastes and by-products Highlights potential industrial applications of food wastes and by-products to support circular economy concepts

This book gives a comprehensive overview of recent advances in the valorization of agri-food waste and discusses the main process conditions needed to overcome the difficulties of using waste as alternative raw materials. It also discusses specific methodologies, opportunistic microbes for biomass valorization, the sustainable production of agri-food waste, as well as examines the assessment and management of bioactive molecules production from microbial-valorization of agri-food waste. The authors provide technical concepts on the production of various bio-products and their commercial interest including agri-food waste utilization in the microbial synthesis of proteins, the valorization of horticulture waste, the sustainable production of pectin via microbial fermentation, as well as other food and pharmacological applications. This book is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists, and related professionals and researchers. Explores recent advances in the valorization of agri-food waste Provides technical concepts on the production of various bio-products of commercial interest Discusses the main process conditions to overcome the difficulties of using waste as alternative raw materials Introduces technical-economic details on the advantages and disadvantages of exploring the waste recovery chain Explores the main technological advances in the recovery of residues in functional products